Dumplings filed with papaya, chili, and turnips. Served with mango-strawberry chutney on the side.

TVP, ginger, and turnips mixed in gram flour and fried. Served with mango-strawberry chutney on the side.

Urad dal and black rice mashed together to make a spicy bread. Served with mango-candlenut yogurt coating inside.

Semolina-gram and candlenut yogurt batter formed into tiny squares. Spiced with eno fruit, lemon, curry leaves, chili and peanut butter.

Batter of soya, papaya, ginger, and turnips grilled on a stick. Then coated with mango-strawberry chutney.

Urad dal fried and left in water to soak. Dipped in candlenut yogurt. Then topped with a drizzled in mixture of hot mango chutney and green herb chutney.

Black chickpeas marinated in mango puree. Spiced with chili and topped with papaya.

Multi colored moong dal spiced with sweet jaggery and spicy chili. Topped with raisins, papaya and peanuts. Served with black rice.

Mango and candlenut yogurt puree spiced with ginger, dates, and masala. Served with black rice.

Layered colocasia leaves stuffed with black rice, papaya and candlenut yogurt. Spiced with black and ginger jerra rice.

TVP strips marinated in a candlenut yogurt spiced with garlic, chili, and cardamom. Topped with almonds and fresh mango. Served with black rice.

Sweet potato balls filled with raisins, garam masala, and cashews. Marinated in a tomato-cinnamon-mango puree. Served with black rice.

Dry roasted semolina spiced with mustard, cumin, and green chilies. Topped with peanuts. Served with mango-strawberry chutney.

Jackfruit marinated in candlenut yogurt and papaya. Spcied with mace, ginger, mustard, garam masala. Then topped with lemon slices. Served with black rice.